minus-squareAndrew Fontaine@social.afontaine.devtoSourdough baking@lemmy.world•Do you think it’s worth using high-gluten/bread flour in starter?linkfedilinkarrow-up1·2 months agoI use normal flour for normal feeds, and then I’ll use a mix of the flours I’m baking with when preparing a levain. Not sure it does anything, but it feels “correct” somehow. linkfedilink
I use normal flour for normal feeds, and then I’ll use a mix of the flours I’m baking with when preparing a levain. Not sure it does anything, but it feels “correct” somehow.